• Before any food preparation can take place, the venue must be thoroughly cleaned (use a checklist).
• Plan the venue layout. Depending on the venue size, it's wise to have two buffets serving the same food, or at least a table that allows for two serving points.
• Each serving point should be as close to the kitchen and washing areas as possible, and as far away from the bathrooms as possible.
• The buffet also needs to have plenty of space around it – it shouldn’t be too close to other tables as it needs to allow both guests and staff to move freely.
• Make sure that all the furniture used by guests is safe and sturdy.
• Make sure all buffet equipment (hot plates, serving trays) are ready and working safely
• Bear in mind that because there is limited personal service offered at a buffet meal, tables can be closer to one another if required.
• When planning the venue, be conscious of guests who may need special attention (e.g. those with disabilities).
• Ensure that all cutlery, crockery, glassware and serviettes are clearly visible and easily accessible to guests.

When taking a reservation by telephone, a number of specific details must be collected. Before this takes place however, it is important that introductions (about oneself and the venue) are made. On taking the booking, the following needs to be noted:

1. The guest’s name
2. The date that they would like to make the reservation for
3. What time would they like to come
4. How many people they wish to book the table for
5. Whether there are any special requirements for any of the guests
6. Contact details (such as a cell phone number) in case of any necessary communications before the guest’s arrival

At this point, the reservation should be repeated back to the guest in order to make sure that all details have been recorded correctly (be it in a reservation book or on a digital system). If all is as expected, the guest should be thanked before saying good-bye.

On the day of the booking, when the guests arrive, they should be warmly greeted in a polite and friendly manner. After being welcomed to the establishment, and told of any special information relating to their booking, the guests should be shown to their seats or handed over to the Maitre d’hôtel.